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Baby Pecan Pies!

Introduction: Baby Pecan Pies!

I'm just a southern girl at heart (hate country music, but you feed me some grits and I'm happy). So, of course, I love pecan pie. These tiny versions are based on the way my grandma (who was a Southern belle from Georgia) taught me to make pecan pie - but I prefer to make this miniature version (who doesn't love tiny food, right?).

If you've got concerns about consuming or cooking with booze, you can omit the whiskey, but really, why would you want to?

Step 1: Making Crust. . .

Yes, I make crust from scratch (unless I'm lazy or pressed for time). If you don't want to make your own crust, that stuff that comes frozen or refrigerated is totally fine, it just isn't quite as flaky.

To make your own, you'll need. . .

Hardware:

- one large bowl

- muffin tins (I use one 3 cup by 4 cup, and two smaller 3 cup by 2 cup - because that's what I have)

- measuring cups and spoons

- a round cutter (I use one that's intended for biscuits - it's about a 3" diameter and has a scalloped edge which makes the tops of the crusts look rather nice)

Software:

- 3 cups flour (all purpose) - additional will be needed when rolling out for dusting board and rolling pin

Tips

Questions

9 Comments

That's seriously hilarious. . .I was assuming it was some weird Midwestern thing - glad to know it's a nationwide phenomena. It really is annoying having to cook things at somewhere in range of 300-400 degrees though.

I haven't tried it, but I'd guess that the same thing (and surely the same crust, since I've made it in large form) would work really well for party quiches or other types of pie - tiny apple would be adorable I'm sure.
And thanks for the comment!

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